Chocolate-Dipped Pistachio Shortbread (Cheat)

Guys I’m dying and my mouth is in food heaven. This shortbread oh em geee.

  

I’ll probably regret eating 4 of these decadent shortbread cookies later on when I’m having roast duck for dinner, but I couldn’t help it! There is just layer upon layer of flavor and texture and I can’t stop eating them.

When these first came out of the oven, I had to will every atom in me not to grab the whole chunk of shortbread and eat it straight away. It smelled so amazing. Then, I had to torture myself with letting the damn thing cool (not before eating a few crumbs first, of course).

Of course, I couldn’t help but eat a cookie as I was dipping the others in chocolate. The shortbread itself was soo amaaziinnggg. It was perfectly buttery and flaky and left behind a gentle saltiness that made me swoon. Not to mention, the salt brought out the undeniable flavor of pistachio. The pistachio itself offered a delicate crunch that differed in texture from the shortbread. I was blown away.

Then, I ate the shortbread dipped in chocolate, and my world changed again. The chocolate paired so beautifully with the shortbread and the pistachio and the saltiness and it was so decadent and delicious and perfect and I honestly have no words. My babbling is a lame attempt at conveying to you exactly how foodgasm these shortbread cookies are.

You’d think, “it’s just shortbread”, but no, these are the ultimate shortbread. Better than any shortbread you’ve ever had before. I can guarantee.

By the way, in the unlikely event that you were wondering why I haven’t posted anything in a month – I’ve been busy stressing out about my final IB exams in May, so I haven’t really had the chance to bake much, not to mention take photos/edit photos/write posts. Anyways, after my exams end, hopefully I’ll find the time then to bake up a storm in my kitchen to make up for all the time lost. In the meantime, wish me luck and enjoy these shortbread cookies xx

Chocolate-Dipped Pistachio Shortbread

Ingredients

  • 1/2 cup (150g) unsalted butter, softened
  • 1/4 cup (50g) sugar
  • 1/8 cup (25g) light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (140g) flour
  • 1 tablespoon cornstarch
  • 1/2 cup (50g) finely chopped toasted pistachios
  • 100g dark chocolate, chopped
  • Pinch of sea salt

Method

  1. Preheat oven to 160 degrees Celsius
  2. Using a hand mixer or a stand mixer with a paddle attachment, beat the butter on high speed until smooth. Beat in both sugars until smooth.
  3. Gradually mix in the vanilla, salt, flour, and cornstarch until the mixture is fully combined and forms a crumbly dough
  4. Mix in 2/3 of the chopped pistachios
  5. Line an 8- or 9-inch cake pan with parchment paper and press the dough tightly into the pan
  6. Bake the shortbread for 30 minutes until lightly browned
  7. Allow to cool for 10 minutes before removing it from the cake pan. Cut the shortbread into wedges while it’s still warm. Allow the shortbread to cool completely before dipping into chocolate.
  8. Melt the chocolate in the microwave at 20-second intervals, stirring in between intervals until it’s completely melted
  9. Dip the shortbread into the chocolate and sprinkle with remaining pistachio and sea salt. Enjoy!
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Brown Butter Chocolate Chip Cookies (Cheat)

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I’ve always been a huge fan of anything involving brown butter. Remember this brown butter banana bread recipe? AKA my faavorite banana bread recipe of all time? Ever since I stumbled upon that recipe, I’ve just loved using brown butter in baked goods. It takes the flavour to a whole new level, building so much depth in the flavours and complexion. Plus, you can’t deny that it’s kinda fun to melt all that butter down and watch it foam and go brown.

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These brown butter chocolate chip cookies are just so heavenly. I made them for a bake sale and they sold out ridiculously quick! Almost every person who walked by inquired about the price of the cookies, and some of them even asked us to reserve cookies for them. One person said that he came by after seeing everyone else with the chocolate chip cookies. Not to mention, so many people came back to compliment me on how delicious the cookies were.

Needless to say, this is a recipe that I will be using for many bake sales to come. This one’s a keeper!

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I honestly don’t think these photos do the cookies justice. They’re suuper rich and gooey and full of chocolate and mocha chips, not to mention the nutty, caramel-y goodness of the brown butter! If that’s not a foodgasm, I don’t know what is.

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Brown Butter Chocolate Chip Cookies

Adapted from Ambitious Kitchen

Makes 24-26 cookies, depending on size

Ingredients

  • 2 1/4 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1 cup (230g) unsalted butter
  • 1 1/2 cups (345g) packed dark brown sugar
  • 1/4 cup (25g) granulated sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon plain greek yogurt
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup mocha chocolate chips

Method

  1. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Make the brown butter by melting the butter in a saucepan over medium heat, whisking constantly. After a few minutes, the butter will begin to foam, darken to a brown color, and give off a nutty aroma. At this point, remove the saucepan from heat and transfer the brown butter into a bowl. Allow the butter to cool for 5-10 minutes, until cool to touch
  3. Using an electric mixer, beat the brown butter and sugars together until well combined
  4. Beat in the egg, egg yolk, vanilla extract, and greek yogurt until well combined
  5. Mix in the dry ingredients until just combined
  6. Fold in the chocolate chips
  7. Chill the dough for 2-3 hours in the fridge, or up to 12-24 hours*
  8. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  9. Allow the dough to thaw for about 20 minutes before rolling into balls and placing them on a baking sheet 2 inches apart
  10. Bake for 9-11 minutes or until the edges of the cookies turn golden brown. Allow to cool on the baking sheet for a few minutes

*Alternatively, freeze the cookie dough after you’ve rolled them into balls. When baking them, simply add a minute or two to baking time

 

 

Ultra-Fluffy Blueberry Yogurt Pancakes (Clean)

I’m in a bit of a dilemma.

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By the time I post this, my mock exams will probably be over, but right now, they haven’t happened yet and I don’t know what to expect. (Yep. Mocks ended today and I’m just posting this now.)

See, I had a week-long break recently, and I spent the whole time watching movies and sleeping because senioritis hit and I just couldn’t be bothered to do anything. Not to mention, I kept reminding myself that mock tests don’t matter, because they just count towards Semester 2 grades and nobody ever sees those. But now, just a night’s sleep away from my first exam, I’m starting to question that philosophy. I’m starting to wonder, what actually matters??

If you think of it in the perspective that everything contributes towards university, then wow – that changes things. When I was in middle school or when I just started high school, upperclassmen would always say “ah, don’t worry, none of that actually matters”. If I ever complained about how much homework I had, upperclassmen would always say, “that doesn’t matter, and that’s nothing in comparison to what’ll come later”. As we get older, we tend to play down the things that happened in the past. I think it’s because, once things are over, we realize how insignificant each thing was because we already know how it turned out.

Let me explain that. Say you have an essay due. It stresses you – of course it does. But once you find out what your grade was, and you did alright, it becomes something of the past. The grades go by and because nothing devastating or life-changing happened, it becomes relatively insignificant. What we don’t understand is that, for the people who are experiencing what we’ve already experienced, it’s all that matters.

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I think I’m starting to understand my thoughts now. I think my point is that all that matters, for anyone, is now. The simple concept of what is happening in the present, or in the recent past/near future. It all matters.

Okay, I’ve finished that thought. Now I’m going back to the concepts about how we learn. Technically speaking, mock exam grades don’t “matter” in terms of university applications, since those have already been sent. But, they do quite accurately predict how you’ll do on your final exams, and are also a good way to refresh what you’ve learned in the past two years of IB.

All those tests you take in middle school are “useless” and “pointless” in terms of college applications, but really, they’re not. The numbers themselves will never be seen, but grades are a representation of what you learn. Thus, if you don’t give a damn in middle school, your grades will tell you that you’re not learning, and you won’t do well in high school or university. If you do well in middle school, you will build the core skills you need to become a good learner and a good student. It all matters. Think about it. The kids who didn’t learn well in middle school usually don’t change much in high school, and the kids who worked hard continued to do so through all their years of education. It matters. It’s not all about grades and university applications and Ivy Leagues, it’s about learning. That’s it.

In conclusion, don’t look back at a younger kid who’s determined to do well and tell him/her that “it won’t matter”, because it does. That determination will grow with them and become a part of their personality, which is a wonderful thing. Each step of life has its significance, but it’s not always shown through numbers and letters and quantity – it just becomes a part of who we are. Everything matters.

Okay so none of that made any sense, but I’ll keep that there because I’ll probably enjoy rereading that when I’m like, 30 years old.

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Well, then. My mock exams are now over so all of that^ is now irrelevant. Now, it’s time to talk about these pancakes! *insert heart-eye emoji here*

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Okay, these pancakes are really special. They’re asiudhjnk ridiculously fluffy!!! I mean, if they weren’t super duper fluffy I wouldn’t have added the word “fluffy” to the title, right? So, I think my point has already been proven.

These pancakes are honestly just a dream. They’re full of that classic pancake flavor. You know the one I’m talking about – the sweet sweet scent of pancakes that just reminds you of fluffy little patties drenched in syrup. That’s the one.

The added yogurt makes them super moist without much oil, and the blueberries are just sweet little blobs of goodness that provide wonderful flavor and happiness 🙂

Because I didn’t manage to finish all of the pancakes in one sitting (despite my best efforts), I stored the leftovers in the fridge or freezer, and they were just as perfect when I heated them up in the microwave. They make the perfect 2-minute breakfasts. Just plop a few on a plate, microwave them, cover in honey and fruit and you’re good to go!

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Ultra-Fluffy Blueberry Yogurt Pancakes

Ingredients

  • 2 1/3 cups flour
  • 1 tablespoon coconut sugar (optional)*
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vanilla Greek yogurt
  • 1 cup almond milk
  • 4 tablespoons coconut oil, melted and cooled
  • 2 large eggs
  • 1 cup blueberries
  • Toppings of your choice (blueberries, honey, maple syrup, yogurt, banana…)

*If you want to eat the pancakes plain, then I’d recommend adding a little sweetener, but if you plan on eating them with maple syrup or honey, then it’s fine to omit as well

Method

  1. In a large bowl, mix together the flour, coconut sugar, baking powder, baking soda and salt.
  2. In another bowl, whisk together the yogurt, milk, oil and eggs.
  3. Add the wet ingredients into the dry ingredients and stir together until just combined
  4. Fold in the blueberries
  5. On Working in batches, scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
  6. Serve immediately with maple syrup.
  7. Lightly grease a skillet and heat over medium heat. Add in a 1/3 cup of batter and cook until bubbles appear and the bottom is golden brown. Flip over until cooked. Repeat with the rest of the batter.
  8. Serve with your desired toppings!

Mini Valentine’s Chocolate Cake (Cheat)

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I went through so much to get this cake to work (none of which should discourage you from making it! You’ll see…)

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So Valentine’s Day is coming up, and I figured I’d find a mini chocolate cake to bake in my heart-shaped cake pan and share that with you guys!

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I found the perfect recipe. I precisely measured out all my ingredients and mixed them together, only to find that the batter had turned into a thick dough instead of a silky cake batter. In my state of despair, I added in a splash of milk to thin the batter, but no luck. I was utterly confused. Everything was perfect…right?

I decided to take a look at the recipe again, reading the first ingredients and – oh. It called for 1/2 cup of flour, but because I’m so used to making full-sized cakes, my mind automatically processed it as 1 1/2 cups. uGH. Unfortunately, I had to discard that batter (after eating a bit of it, of course), and starting over. You can observe this failure here:

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Also, the cake is meant for a 6-inch circle pan, but mine is heart-shaped so it’s smaller. I had a little bit of leftover cake batter, which I made into a cute little bear cake! I was planning on drawing on it’s little eyes and nose and mouth with melted white chocolate, only to find that I don’t have white chocolate at home. Since when is that a thing?? What happened to my emergency stash of 3 white chocolate bars?

And lastly, lighting was not my friend today. I must’ve tried taking photos in at least 6 different locations around the house, hence the inconsistency with backgrounds in these photos.

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Despite all that, the cake itself turned out amazing. Look at how fluffy it rose! It’s so fluffy and has the perfect chocolate flavor to it. If you wish, a chocolate ganache would pair beautifully with it, but a dusting of icing sugar works just fine as well.

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Mini Valentine’s Chocolate Cake

Adapted from Dessert for Two

Makes one 6-inch round cake

Ingredients

  • 1/2 cup (70g) all-purpose flour
  • 5 tablespoons (37g) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/3 cup vegetable oil
  • 1/2 cup (100g) sugar
  • 1/3 cup full-fat sour cream or yogurt
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon warm coffee
  • 1/4 cup mini chocolate chips
  • Powdered sugar or chocolate ganache (optional)

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium bowl, whisk together the flour, cocoa powder, and baking soda
  3. In a separate bowl, whisk together the oil, sugar, sour cream or yogurt, egg, vanilla extract, and coffee
  4. Pour the wet ingredients into the dry and mix until just combined. Fold in chocolate chips
  5. Transfer the batter into a lined and greased 6-inch round cake pan and bake for 29-32 minutes, or until a toothpick inserted in the center comes out clean
  6. Dust with powdered sugar or drizzle with chocolate ganache (optional)

Chocolate Cupcakes with Pink Buttercream and Chocolate Cupcake-Toppers (Cheat)

Happy birthday, Mommy!! ❤

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I made these cupcakes a couple of days ago for a bake sale, but the main reason I made cupcakes was so that I could reserve three of them for today – my mom’s birthday. I don’t like making small-batch cupcakes because making a batch of 24 cupcakes requires the same effort as making 3. (Hence, why I always make cupcakes for bake sales).

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This is the first time that I’ve used chocolate cupcake toppers, but it definitely won’t be the last. They’re deceivingly easy to make, and they look gorgeous! They take the cupcakes to a whole new level, while only requiring an extra 5 minutes.

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I forgot to take photos while I was making the chocolate toppers, but basically, you just melt down some dark chocolate and pipe it out on parchment paper. If you’ve melted the chocolate gently, they should harden at room temperature and peel off easily, giving you these beaautiful cupcake toppers!

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There are so many things that you can pipe out using the chocolate. I stuck to some simple shapes. I used stars, hearts, flowers, the little thingy in the photo below, and random squiggles. Next time, I’d definitely try words and maybe I’ll challenge myself to piping out a puppy or something. We’ll see~

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With the frosting, feel free to choose any color you wish! I like the way that the pink contrasts with the darkness of the chocolate, but I’m sure that blue would be gorgeous as well.

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Chocolate Cupcakes with Pink Buttercream and Chocolate Cupcake-Toppers

Makes 24 cupcakes

Ingredients

For the cupcakes:

  • 200g all-purpose flour
  • 40g cocoa powder
  • 280g granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 80g unsalted butter, cubed and room temperature
  • 240ml  milk, room temperature
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract

For the frosting:

  • 300g unsalted butter
  • *400g-600g powdered sugar, sifted
  • 15ml (1 tablespoon) whipping cream
  • 1 teaspoon pure vanilla extract
  • Gel food colouring of choice

For the chocolate cupcake-toppers:

  • 100g dark chocolate

*To taste

Method

  1. For the cupcakes, preheat oven to 170 degrees Celsius or 325 degrees Fahrenheit
  2. In a large mixing bowl or in the bowl of a stand mixer with the paddle attachment, combine the flour, cocoa, sugar, baking powder, and salt
  3. Add in the butter and beat until the mixture has a sandy consistency
  4. In a separate bowl, whisk together the milk, eggs, and vanilla until combined
  5. Pour half the milk mixture in with the flour and beat on high speed until smooth
  6. Gently mix in the rest of the milk mixture until jut combined. Do not over mix
  7. Transfer the mixture into a lined cupcake tin and bake for 20-23 minutes, until a toothpick inserted into the centre comes out clean
  8. For the frosting, in a mixing bowl or in the bowl of a stand mixer, beat the butter until light and fluffy
  9. Beat in the powdered sugar for 5 minutes or so, before adding the whipping cream and vanilla extract and beating for another minute
  10. For the chocolate cupcake-toppers, chop or break the dark chocolate into equal-sized chunks and place in a microwave-safe bowl
  11. Microwave the chocolate for 15 seconds at a time, stirring in between each interval so that the chocolate heats evenly. When the chocolate has 80-90% melted, stir the chocolate until it’s fully melted
  12. Transfer the melted chocolate into a piping bag or into a sandwich bag with a TINY corner cut off
  13. Pipe designs of your choice onto a sheet of parchment paper. Allow to harden before carefully removing and placing on your frosted cupcakes. Enjoy!

My 17th Birthday Cake (Cheat)

~5-layer midnight cake with cheesecake filling, covered with a generous layer of pink buttercream, glossy chocolate ganache, and topped with whipped cream and Oreos~

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Guess who’s 17 years old!

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I have a love-hate relationship with birthdays. I love everything about them, except the fact that I’m another year older. I prefer other people’s birthdays, with all the celebrations and games and cakes and gift-opening, but without me being consciously aware of my ageing.

It’s weird, isn’t it? The way that day by day, hour by hour, we age, but it’s only once a year for 24 hours that we actually acknowledge it. Then again, acknowledging our constant ageing would take some of the fun out of birthdays.

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I don’t understand why people want to get older. A pessimistic way of putting is is that every year, you’re a year closer to death. You become more likely to get sick. You have more responsibilities. Then again, an optimistic way of seeing is is that every year, you are faced with new opportunities. You’ll graduate and start a new chapter of your life. You might get a job. You might meet “the one”. You might get married. You might have kids. Who knows? In the end, the best way to predict your future is to live it the way you want. Sometime’s it’s just easier to be passive to all that happens around you, so that when things go wrong, you can blame the world and carry on, but wow, that must get boring. The happiest people are those who take control of their lives and steer it the way they want to go. When things go wrong, they acknowledge their mistakes and learn from them, and when things go right, they’re living Heaven on Earth. You pick (hint: I’d go with the second one).

I always seem to get really reflective on my birthday. Is it just me?

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But let’s focus on the real reason you’re here: CAKE!

Another reason why I always get excited about birthdays – cake. This year, I decided to bake myself a 5-layer midnight cake with cheesecake filling, covered with a generous layer of pink buttercream, glossy chocolate ganache, and topped with whipped cream and Oreos. Helll yes.

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To be honest, the cake is pretty much just a chocolate cake with black food colouring added. I used to not like chocolate cake. I thought that it was too rich. I’d always opt for vanilla or red velvet. Chocolate cake just wasn’t my thing, but alas, times have changed. Maybe I’d been deprived of chocolate cake for too long, but this chocolate cake was the bomb. Even before I baked the cake, the cake batter was waving chocolatey scents at me, trying to get me to give in and admit that chocolate cake is one of the best kinds of cake. While I was trimming the cakes, I nibbled on some of the cake crumbs and I was in awe, trying to understand how I had ever disliked chocolate cake. This chocolate cake is velvety. It’s suuper moist and it’s perfectly sweet. It has a wonderful cocoa flavour that isn’t overwhelming, and it pairs beautifully with all the other flavours going on in this cake.

Speaking of other flavours…THE CHEESECAKE FILLING. I don’t know how many times I’ve said it, but cream cheese frostings are magical. Maybe that’s a biased opinion because they’re my favourite, but tbh I’ve never met anyone who dislikes cream cheese frosting. The cheesecake filling tastes pretty much just like cream cheese frosting, but there isn’t as much butter. The butter’s replaced with whipped cream, which is just folded in at the end, so that you end up with filling that’s extra fluffy and light, but definitely is not missing any flavour.

I don’t want to be writing an essay here, so I’m just going to tell you that the buttercream, chocolate ganache, whipping cream, and Oreos are perfect. Simply, utterly, perfect.

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5-Layer Midnight Cake with Cheesecake Filling and Pink Buttercream

Adapted from various sources (linked below)

Ingredients

For the cake

  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 1 cup (120 g) “black” unsweetened cocoa powder (or regular cocoa powder with 1 teaspoon black gel food colouring)
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot coffee
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, room temperature

For the cheesecake filling

  • 500g cream cheese, softened
  • 100g unsalted butter, softened
  • 200g freshly whipped cream
  • 200g icing sugar, sifted

For the pink buttercream

  • 1 cup (226g) unsalted butter
  • 4 cups (500g) powdered sugar
  • 1 tablespoons whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pink food colouring

For the chocolate ganache

  • 5 ounces (150 g) best-quality dark chocolate, chopped (I used Lindt)
  • 3/4 cup (90 g) unsalted butter
  • 1 tablespoon light corn syrup or honey

For the whipping cream

  • 1/2 cup whipping cream
  • 1-2 tablespoons powdered sugar, to taste
  • Oreos, for topping

Method

I’ve included generic bad-quality, unedited photos that I took while I was assembling the cake for reference. Let me know if you have any questions!

  1. For the cake, preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
  2. In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three lined and greased 8-inch cake pans or weigh for accuracy. Each pan should weigh about 600 grams
  5. Bake the first two layers until a wooden pick inserted into the centre of the cake comes out clean, about 23 minutes. Allow the cakes to cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
  6. For the cheesecake filling, use an electric mixer to whip cream cheese, butter, and icing sugar until pale and fluffy. Fold in whipped cream until combined
  7. For the pink buttercream, use an electric mixer to beat the butter until pale and fluffy. Add in the icing sugar, vanilla extract, food colouring, and 1 tablespoon of whipping cream and beat until combined
  8. To assemble the cake, trim the cake layers, and then halve them so that each cake becomes two layers.
  9. Place approximately 1/2 tablespoon of the cheesecake filling (or buttercream) on the center of a cake board, and place your bottom cake layer onto the cake board. Add about 1/2-3/4 cup of cheesecake filling onto the top of the cake, and using a small offset spatula, spread the filling so that it covers the top of the cake. It’s okay to let a little bit of filling go over the side. Add the next cake layer and repeat until you’ve reached your final cake layer
  10. Cover the cake with a thin layer of the cheesecake filling (or buttercream), also known as crumb coating it, and chill in fridge for at least 30 minutes
  11. Cover the cake in pink buttercream and chill in fridge for at least 15 minutes
  12. In the meantime, make the chocolate ganache. In a small bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. Let cool until it thickens slightly, about 15 minutes
  13. For the whipping cream, use a whisk or electric hand mixer to whip the cream until stiff peaks form. Whisk in the powdered sugar. Transfer the mixture into a piping bag fitted with a star tip
  14. (Assembling, continued) Remove the cake from the fridge and spoon the chocolate glaze to the edges of the cake, gently pushing some over the side and letting it dribble down. When you’ve finished putting chocolate glaze on the edges of the cake, spoon chocolate glaze into the centre until covered
  15. When the chocolate has set slightly, pipe the whipped cream around the edges of the cake and top each swirl with half an Oreo
  16. Serve!

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Blueberry Bread (Cheat)

It’s blueberry season (I think)! Have some blueberry bread~

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I’m still in utter disbelief that school starts in half a month. It’s honestly so depressing to think about all that work ahead of me that I’ve been procrastinating – college apps, extended essay, IAs…

GAH ok I won’t think about that now. For now, I’m gonna focus on telling you about this blueberry bread, aight? Blueberry bread. Blueberry bread.

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This blueberry bread is everything you’d want in a loaf cake. It has just the right texture and flavor, not to mention that its full of delicious blueberries! Each slice is guaranteed a generous amount of blueberries.

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I’ve never really cared much about flouring blueberries before mixing them into the batter. It prevents the blueberries from bleeding, but look the gorgeous patterns they make when they bleed! It’s so pretty! Food is art, I tell you.

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Blueberry Bread

Recipe adapted from Something Swanky

Ingredients

  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 3 tablespoons vegetable oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 teaspoons baking powder
  • 1 cup fresh blueberries

Method

  1. Preheat oven to 175ºC or 350ºF
  2. In a medium bowl, whisk together the flour, vanilla, salt, and baking powder
  3. In a large bowl, whisk together the eggs, sugar, milk, and oil
  4. Gently fold the dry ingredients into the wet until almost combined, with a few streaks of flour remaining
  5. Fold in the blueberries
  6. Transfer the mixture into a lined or greased 5×12 loaf pan and bake for 55-60 minutes, until a toothpick comes out clean. Allow to cool before slicing.